Method

Preheat the oven. Place the beetroot, caraway seeds, pine nuts and garlic in a roasting tray and pour on the lemon juice, balsamic vinegar and olive oil. Transfer to the oven and cook for 25 minutes. Add the raisins and continue to cook for 5 minutes.

For the pancake batter, boil the potatoes in lightly salted boiling water for 8-10 minutes, or until tender.

Meanwhile, separate one of the eggs and whisk the egg white until stiff. Beat the yolk with the remaining two eggs. Set aside.

Drain the potatoes and mash with the butter until smooth. Add the milk a little at a time and continue to stir. Whisk in the flour, egg white, beaten eggs and baking powder. Season generously with salt and pepper.

Heat 1/2 tsp vegetable oil in a frying pan over a high heat and evenly pour in one-sixth of the batter. Cook for 1 minute, or until lightly browned on the bottom. Turn over and cook for another minute. Remove from the pan and keep warm. Repeat the process for the remaining 5 pancakes.

Divide the spiced beetroot and yogurt between the pancakes and top each with rocket leaves. Roll the pancakes around the filling and serve three pancakes per person. Garnish with any remaining rocket leaves.

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